Kitchen Technician – Commercial Kitchen Equipment & Maintenance
Department: Engineering / Maintenance
Reports To: Chief Engineer / Engineering Manager
Job SummaryThe Kitchen Technician is responsible for the installation, preventive maintenance, troubleshooting, and repair of commercial kitchen equipment to ensure uninterrupted kitchen operations. The role supports food safety, operational efficiency, and compliance with statutory and brand standards in a high-volume hospitality environment.
Key Responsibilities- Maintain, service, and repair commercial kitchen equipment including ovens, ranges, combi ovens, fryers, grills, dishwashers, steamers, cold rooms, walk-in chillers/freezers, exhaust systems, and gas lines.
- Conduct preventive maintenance as per AMC schedules and internal SOPs to minimize equipment downtime.
- Diagnose electrical, mechanical, and plumbing faults related to kitchen equipment and ensure timely rectification.
- Coordinate with external vendors, OEMs, and AMC partners for specialized repairs and spares management.
- Ensure compliance with safety norms, FSSAI guidelines, fire safety, gas safety, and hygiene standards.
- Maintain service records, maintenance logs, and spare-parts inventory.
- Support new equipment installation, commissioning, and handover during renovations or new openings.
- Work closely with Executive Chef and kitchen teams to address operational issues promptly, especially during peak service hours.
- Ensure energy-efficient usage of kitchen equipment and recommend upgrades or replacements when required.
Desired Skills & Competencies- Strong hands-on knowledge of commercial kitchen equipment and utility systems.
- Working knowledge of electrical systems, gas systems, refrigeration, and basic plumbing.
- Ability to troubleshoot under pressure and respond to emergency breakdowns.
- Good understanding of safety standards and preventive maintenance practices.
- Basic documentation and reporting skills.
Qualifications & Experience- ITI / Diploma in Electrical, Mechanical, Refrigeration, or related technical trade.
- 3–6 years of experience in hotels, restaurants, cloud kitchens, hospitals, or large commercial kitchens.
- Prior experience in hospitality or high-volume food production environments preferred.
Work Conditions- Shift-based role including weekends and holidays.
- On-call support during peak operations or emergencies.
